A couple of things to do w/ leftover spagetti noodles.
Wet the noodles w/ veg oil, add lots of granulated garlic( or fresh), lots of dried whole sweet basil( or fresh chopped), lots of grated parmesan cheese( even the cheap product in a can works), and fresh ground black pepper. Toss. Eat. Chives or green onions, and parsley too, as you wish. The secret is plenty of garlic, basil, and parmesan cheese.
This is the spaghetti salad recipe from the old Headquarters Lodge salad bar. A serendipitious discovery one day when we were short on salads and time. Far and away everyone's favorite.
A recent discovery for leftover spaghetti noodles simply involves stewed tomatoes, garlic, basil and bleu cheese tossed w/ the noodles. A little olive oil too, if you need to make it wetter. Served and eaten cold. I found a great buttermilk bleu at Cub in Brainerd - from raw milk - and made in Wisconsin. Creamy, sweet, not too pungent. Also good on a cracker.
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